Mini Hasselback Potatoes with Garlic and Chilli

As I’m typing this, the rain is beating down on the roof and it’s the coldest, greyest  winter day imaginable.

The sort of day for staying indoors; lighting a fire and cosying up on the sofa with an emergency blanket and a film.

The kind of day that calls for steaming mugs of hot chocolate.

I really struggle during the winter months. Endless grey days play havoc with my usually bright and happy spirit and I definitely turn to food to cheer myself up.

This is potentially bad — when there are cakes and chocolates in the house it’s definitely bad — my restraint is poor; particularly when my mood is low.

The Christmas chocolates barely even lasted until the new year. When faced with the temptation of Quality Street and Matchmakers my strategy is to eat them all as quickly as humanly possible, so they’re no longer an issue.

That’s ridiculous right?

Who does that??

Although, chatting to a couple of girlfriends over the festive period, it seems that I’m not alone.

Although the best way of ensuring that I don’t end up piling on the pounds over the winter is to eat healthily but — especially on cold days like this — comfort food is definitely what’s needed.

Enter the perfect combination and my new fave food crush. Hasselback Potatoes with Chilli and Garlic. They’re super easy to make — taste divine — and are healthy to boot. Particularly if you replace the butter with Fry Light. Then they’re even Slimming World friendly!

The ones I’ve used in the film are from the sun-soaked island of Cyprus and on grey days like this I’ve *almost* forgotten what the sun looks like so to have something to remind me of warmer times is a real bonus.

How To Make Easy Hasselback Potatoes with Garlic and Chilli

You will need:
New potatoes (I’ve used Tesco Cypriot New Potatoes)
Medium red chilli — 1 per 8 potatoes ( or more if you prefer a bit more heat)
Garlic — 1 clove per potato
50g butter — per 8 potatoes
½ teaspoon salt
½ teaspoon pepper
A handful of parsley to garnish

Preheat the oven to 200C/180C fan/gas 6

1. Give the potatoes a wash — don’t bother removing the skins, you need them on for this recipe.

2. Make little slices along the width of each potato — around 2mm apart — don’t cut all the way through to the bottom of the potatoes.

3. Pop them on a baking tray covered in greaseproof paper.

4. Chop the chilli and crush the garlic and mix together with the butter. Season the mixture and give it another stir, then spread a little of the mixture on the top of each little potato.

5. Pop them in the oven for around 50 minutes. Or until they’re golden and the tops are all crispy.

6. Garnish with parsley and serve.

Eat when they’re piping hot, as quickly as you’re able!! Although, that said, they are although delicious when left to go cold.

My favourite way of serving them at the moment is with asparagus and salmon. It’s THE most delicious meal for a cold winter’s day.

Sunshine on a plate!

Gorgeous colours that are a feast for the eyes as well as the belly — these little potatoes are a triumph! So easy to cook with and absolutely delicious to eat.

I’ve made a little (very little, less than two minutes long!) film to show just how simple these little Mini Hasselback Potatoes are to make! Pop and have a look!

Pin ‘How to make Mini Hasselback Potatoes with Garlic and Chilli’ for later…

Cypriot New Potatoes are available in Tesco stores from early January until the end of March.

This is a collaborative post but all thoughts, words and images — as ever — are entirely my own.